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Ruby Grapefruit Marshmallows
Ingredients
- 187g caster sugar
- 62g Belgosuc Invert Sugar Paste (SCA107)
- 110g Callebaut Ruby Chocolate RB2 (SCC1628)
- 3g Callebaut Cocoa Butter in Callets (SCC1413)
- 125g Ravifruit Raspberry Puree (SCF0865A)
- 78g Belgosuc Invert Sugar Paste (SCA107)
- 82g gelatine mass
- 1g citric acid
- Caster sugar for dusting and coating
- 20g grapefruit peel
- 1g Timut pepper
- 460g pink grapefruit puree
- 44g Confectionery Glucose Syrup DE60 (SCA120)
- 9g MSK Pectin Slow Set (SCA132)
- 310g caster sugar
- 6g citric acid
Method
These light, aerated ruby chocolate marshmallows hide a sharp grapefruit and Timut pepper pâte de fruit centre, made with Callebaut Ruby Chocolate RB2 and Ravifruit Raspberry Purée. A striking pink addition to petit four selections, afternoon teas and confectionery counters.
Ingredients
Ruby Marshmallow
- 187g caster sugar
- 62g Belgosuc Invert Sugar Paste (SCA107)
- 110g Callebaut Ruby Chocolate RB2 (SCC1628)
- 3g Callebaut Cocoa Butter in Callets (SCC1413)
- 125g Ravifruit Raspberry Puree (SCF0865A)
- 78g Belgosuc Invert Sugar Paste (SCA107)
- 82g gelatine mass
- 1g citric acid
- Caster sugar for dusting and coating
Grapefruit Pâte de Fruit
- 20g grapefruit peel
- 1g Timut pepper
- 460g pink grapefruit puree
- 44g Confectionery Glucose Syrup DE60 (SCA120)
- 9g MSK Pectin Slow Set (SCA132)
310g caster sugar - 6g citric acid
Method
Ruby Marshmallow
- Melt the ruby chocolate and cocoa butter together to 40°C, then incorporate the 1g of citric acid.
- Warm the sugar, the 62g of invert sugar and the raspberry puree to 110°C.
- Pour the hot syrup over the 78g of invert sugar and the gelatine mass.
- Whip in a stand mixer until aerated but still warm.
- Fold the melted ruby chocolate into the whipped base and mix thoroughly.
- Pipe into lightly oiled moulds and dust with caster sugar.
Leave to set overnight. Unmould the next day and coat evenly in caster sugar.
Grapefruit Pâte de Fruit
- Blanch the grapefruit peel three times and set aside.
- Finely grind the Timut pepper and reserve.
- Whisk the 310g of caster sugar together with the pectin.
- Combine the grapefruit puree, glucose syrup, blanched peel and the pectin-sugar mix; emulsify with a hand blender until the peel is reduced to tiny specks.
- Bring to the boil and cook to 106°C.
- Remove from the heat and stir in the 6g of citric acid and the ground pepper.
- Dispense immediately into moulds using a warmed sauce funnel.
Assembly
- Unmould the grapefruit pâte de fruit.
- Place a piece of filling inside each marshmallow cavity.
- Serve at room temperature for the best flavour and texture.
- Storage: 16–18°C in an airtight container, away from humidity. Shelf life 2–3 weeks.
Approximate costs
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Callebaut
Callebaut Ruby Chocolate RB2
Easymelt Chips
SCC1628
Callebaut Ruby Recipe RB2: The fruitiest ruby chocolate yet... Callebaut Ruby RB1 chocolate couverture launched to...
In-stock: 8
Callebaut
Callebaut Ruby Chocolate RB2
Easymelt Chips
SCC1628
Callebaut Ruby Recipe RB2: The fruitiest ruby chocolate yet... Callebaut Ruby RB1 chocolate couverture launched to...
In-stock: 8
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 43
Invert Sugar and Invertin
Invert Sugar Paste
SCA107
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substance...
In-stock: 43
Callebaut
Cocoa Butter in Callets
100% cocoa butter
SCC1413
In the classic Callet form, this Callebaut cocoa butter can be easily added to your chocolate for extra fluidity! ...
In-stock: 54
Callebaut
Cocoa Butter in Callets
100% cocoa butter
SCC1413
In the classic Callet form, this Callebaut cocoa butter can be easily added to your chocolate for extra fluidity! ...
In-stock: 54
Ravifruit Ambient Purees
Ravifruit Raspberry Puree
Ambient Pasteurised Fruit Puree
SCF0865A
With all the tart sweetness of the famous red-pink berry, Ravifruit’s Raspberry purée is perfect for creati...
In-stock: 89
Ravifruit Ambient Purees
Ravifruit Raspberry Puree
Ambient Pasteurised Fruit Puree
SCF0865A
With all the tart sweetness of the famous red-pink berry, Ravifruit’s Raspberry purée is perfect for creati...
In-stock: 89
SOC CHEF
Leaf Gelatine
Gold gelatine; Jelly strength 185-230g Bloom
SCA142
Leaf gelatine tends to be favoured by professionals as it gives a smoother, clearer consistency than powdered gelatine....
In-stock: 16
SOC CHEF
Leaf Gelatine
Gold gelatine; Jelly strength 185-230g Bloom
SCA142
Leaf gelatine tends to be favoured by professionals as it gives a smoother, clearer consistency than powdered gelatine....
In-stock: 16
Glucose Syrup
Confectionery Glucose Syrup; DE60
60 Dextrose Equivalent
SCA120
Craft smooth, stiff ganaches, silky ice creams and firm fillings for your bakes with Confectionery Glucose DE60—yo...
In-stock: 12
Glucose Syrup
Confectionery Glucose Syrup; DE60
60 Dextrose Equivalent
SCA120
Craft smooth, stiff ganaches, silky ice creams and firm fillings for your bakes with Confectionery Glucose DE60—yo...
In-stock: 12
Keylink
Pectin, Slow Set
SCA132
Perfect your pâte de fruits... MSK's Slow-Set Pectin is the perfect thickener for making pâte de...
In-stock: 7
Keylink
Pectin, Slow Set
SCA132
Perfect your pâte de fruits... MSK's Slow-Set Pectin is the perfect thickener for making pâte de...
In-stock: 7
